In My Garden

Rosemary Apple Smoked Pork Loin

When the weather is nice, we cook on the grill at least times a week. Pork loins are so easy to do on the grill. Remember years ago everyone thought you had to cook pork to temperature of at least 160, so you wouldn't get trichinosis? I certainly remember my mother cooking pork chops until they were like shoe leather. We've started cooking our pork to a temperature of 135 and letting it rest for about 15 minutes. This creates the juiciest pork you've ever tasted.

We decided to use a really simple preparation for this pork loin. For something different, we decided to smoke the pork loin. Before smoking, I used this rub. When we cleaned up the flower beds this Spring, I found the remains of last years rosemary plant. Although it didn't survive our long, cold winter, it still had the wonderful fragrance of rosemary. I cut it down and gave it to Tim to use to smoke something on the grill. We smoked the loin in a combination of the rosemary and apple wood.

I am linking this to Tempt My Tummy Tuesday, Tuesday's at the Table and Tasty Tuesday's.

Sour Cherry (Cranberry) & Almond Biscotti - SMS

Some weeks I am on the fence whether or not to bake SMS. This week, I knew I wanted bake this biscotti. I love biscotti and these flavors sounded delicous. Despite some of the other SMS gals comments about how awesome the dried cherries are, I always to try to use what I have on hand. I use the dried cranberries I had in the cupboard. The recipe called from almond and vanilla extract. No almond extract in the cabinet, so I added a little extra vanilla. This recipe goes together quickly and easily. I thought the dough seemed really wet. Don't you just love those moments where you second guess yourself and wonder if you put in all of the flour? I decided to add another 1/4 cup of flour. I'm glad I did!!! The texture was perfect.

After cutting these for their second bake, I decided to taste one of the ends. Yum! I also thought they seemed done at that point. Based on this, I decided to shorten the second baking time for a less crunchy cookie. The recipe called for baking them an additional 60 minutes. I shortened the time to 30 minutes.




I love this recipe. I can't wait to experiment with the flavors on this one. These are going on my list for this year's holiday treats.

Thanks to Tracey of Made by Tray Tray for choosing this week's awesome recipe. Stop by here to check out all of the other SMS gals biscotti.

Pink Saturday Cake

Happy Pink Saturday!!!

I just completed the Wilton Fondant and Gum Paste classes. I love working with fondant. Fondant reminds me of play dough. It's a therapeutic reminder of childhood, fun to work with and the possibilities are endless!!

Today for Pink Saturday, I am sharing my cake from the class. Of course, it's PINK!!

If you have time today, stop by and say hello to my friend Peggy's at My Affairs with Art and Daily Life. Peggy's husband is recovering from a stroke. I know she'd love hello's from all of the "Pink Saturday Gals".

Thanks to Beverly at How Sweet the Sound for hosting this Pink Party every Saturday!!!

Scallop Stir Fry

Do you have an iPhone? If you do, I would recommend the Martha Stewart Everyday Food app. It's only .99 cents and you are receive a new recipe everyday. The philosophy behind Everday Food is simple, to create simple, healthy recipes. Most of these use ingredients you probably have in your kitchen and can be created in under 30 minutes! For someone who works full time, it's a wonderful tool to have at your fingertips.

We don't have scallops often but enjoy them whenever we do! Of course in the Midwest, our best option is to buy them frozen. I found a bag of Sashimi grade scallops on sale at Aldi.

To increase the veggies, I added broccoli. It's a delicious and easy weeknight supper!

Scallop Stir Fry
Adapted from Martha Stewart Everyday Food

1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
1/2 pound broccoli
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions
1.In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.
2.Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas and broccoli are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.
3.Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

I am linking this to Foodie Friday at Designs by Gollum.

In My Garden

Barn Quilts

Last Fall Tim and I took the backroads home from his Mom's and happened across the Barn Quilts of Sac County. A few weeks ago, as we were leaving Tim's moms house, Tim suggested we take the route home that goes through Sac County and photograph some of the barn quits.

Traveling south from Tim's moms, internet service is sketchy . I did my best to map out a route to find the barn quilts, suggesting to Tim next time we should map it out in advance. I am the planner, he's the spur of the moment guy.

Here's six of the ten barns we photographed. I hope you enjoy them as much as we did.

Double Windmill

Indian Trails


Corner Posts


Variable Star

Calico Star

Turnabout T